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Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...